Chocolate Peppermint Slice

bowl Serves 24 squares

Ingredients

  • 150 g butter, softened, plus 100g for icing
  • 1/2 cup sugar
  • 1 1/2 cups plain flour
  • 1/4 cup cocoa
  • 1/2 tsp baking powder
  • 1 1/2 cup icing sugar, sifted
  • 1 1/2 Tbsp cream
  • 1 tsp peppermint essence
  • 200 g dark chocolate, melted, for topping
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Method

  • 1. Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.

  • 2. Cream the butter and sugar with an electric beater until the mixture is light and fluffy. Sift in the flour, cocoa and baking powder. Mix together until combined.

  • 3. Press the mixture into the base of the prepared pan. Bake for 20-25 minutes until firm. Set aside to cool.

  • 4. To make the filling, cream the 100g of butter and icing sugar until light and fluffy. Stir in the cream and peppermint essence. Spread the mixture evenly over the cooled base.

  • 5. Refrigerate for 30 minutes before topping with a layer of melted chocolate. Wait for the chocolate to set before cutting the slice into small pieces (for a perfect finish, use the tip of a sharp knife to mark cutting lines in the chocolate topping just before it sets).

  • Courtesy of Food Magazine. Recipe by Sandra Kinniburgh. Photography by Shaun Cato-Symonds.

  • Tip: You can add a few drops of green food colouring to the peppermint filling if you like.

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